Salad Crunchies
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INGREDIENTS
INSTRUCTIONS
Dehydrate the vegetables. Mix dehydrated ingredients with the remaining. Sprinkle on salads, 1 t. per serving. Keep unused portion in the refrigerator in an airtight container to preserve the crunchiness. Posted to MM-Recipes Digest V4 #8 by Tracy Stricklin
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (325g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 178 | ||
| Calories from Fat: 68 (38%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.5g | 10 % | |
| Saturated Fat 2.4g | 12 % | |
| Monounsaturated Fat 3.1g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 17.3mg | 5 % | |
| Sodium 409.4mg | 14 % | |
| Potassium 752.6mg | 20 % | |
| Total Carbohydrate 20.8g | 6 % | |
| Dietary Fiber 5.5g | 22 % | |
| Sugars, other 15.3g | ||
| Protein 8.7g | 12 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 178
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